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1 hour. Taste and let sit longer if you want a stronger flavor. if not infusing, proceed with the recipe. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1½ quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. If you have infused the cream mixture, re-warm it over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. in a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof cooking spoon or rubber spatula until the custard thickens slightly (it should be thick enough to coat the utensil and hold a line drawn through it with a finger; see p. 83 for details), 4 to 8 minutes. An instant-read ther- mometer should read 175° to 180°f at this point. Don’t let the sauce overheat or boil, or it will curdle. immediately strain the custard into the cold cream in the ice bath. if using an infusion ingredient, press firmly in the strainer with the spoon or spatula to extract as much flavor as possible. if you want to add melted chocolate and cocoa (see below), do so now. Cool the custard to below 70°f by stirring it over the ice bath. To add a flavor other than chocolate (see the option 2 choices below), stir it into the cooled custard. OPTION 2: Add Choose one or two of these ingredients and add after straining and cooling the cooked custard. (The exceptions are cocoa and chocolate, which should be added to the warm custard, or they will seize.) Taste and let sit longer if you want a stronger flavor. if not infusing, proceed with the recipe. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1½ quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the cus- tard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. If you have infused the cream mixture, re-warm it over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. in a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof cooking spoon or rubber spatula until the custard thickens slightly (it should be thick enough to coat the utensil and hold a line drawn through it with a finger; see p. 83 for details), 4 to 8 minutes. An instant-read ther- mometer should read 175° to 180°f at this point. Don’t let the sauce overheat or boil, or it will curdle. immediately strain the custard into the cold cream in the ice bath. if using an infusion ingredient, press firmly in the strainer with the spoon or spatula to extract as much flavor as possible. if you want to add melted chocolate and cocoa (see below), do so now. Cool the custard to below 70°f by stirring it over the ice bath. To add a flavor other than chocolate (see the option 2 choices below), stir it into the cooled custard. OPTION 2: Add Choose one or two of these ingredients and add after straining and cooling the cooked custard. (The exceptions are cocoa and chocolate, which should be added to the warm custard, or they will seize.) frozen) frozen) peaches, peeled, pitted, cooked to soften, and puréed Mascarpone: 1 cup mascarpone en raspberries, puréed, strained, and mixed with ��₃ cup sugar e Vanilla: 2 tsp. pure vanilla extract Olive oil: ¼ cup fruity extra-virgin olive oil Chocolate: 4 oz. bitter sweet chocolate (at least 60% cacao), chopped and melted, plus ¼ cup . Taste and let sit longer if you want a stronger flavor. if not infusing, proceed with the recipe. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1½ quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the cus- tard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. If you have infused the cream mixture, re-warm it over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. in a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof cooking spoon or rubber spatula until the custard thickens slightly (it should be thick enough to coat the utensil and hold a line drawn through it with a finger; see p. 83 for details), 4 to 8 minutes. An instant-read ther- mometer should read 175° to 180°f at this point. Don’t let the sauce overheat or boil, or it will curdle. immediately strain the custard into the cold cream in the ice bath. if using an infusion ingredient, press firmly in the strainer with the spoon or spatula to extract as much flavor as possible. if you want to add melted chocolate and cocoa (see below), do so now. Cool the custard to below 70°f by stirring it over the ice bath. To add a flavor other than chocolate (see the option 2 choices below), stir it into the cooled custard. OPTION 2: Add Choose one or two of these ingredients and add after straining and cooling the cooked custard. (The exceptions are cocoa and chocolate, which should be added to the warm custard, or they will seize.) frozen) peaches, peeled, pitted, cooked to soften, and puréed Mascarpone: 1 cup mascarpone en raspberries, puréed, strained, and mixed with ��₃ cup sugar e Vanilla: 2 tsp. pure vanilla extract Olive oil: ¼ cup fruity extra-virgin olive oil Chocolate: 4 oz. bitter sweet chocolate (at least 60% cacao), chopped and melted, plus ¼ cup Lemon: Lemon: ¼ cup strained fresh lemon juice Orange: ¾ cup strained fresh orange juice Double Down Some flavors can be both infused and added. To double the flavor of citrus ice cream, for example, start by infusing the cream mixture with zest and add fresh juice to the custard. And for a stronger hit of vanilla, add extract to custard already infused with vanilla bean. fiNeCookiNG.Com 49 Liqueur/liquor: 3 to 4 Tbs. Grand marnier, Cognac, Baileys, frangelico, kahlúa, amaretto, Armagnac, whiskey, rum, etc. . Taste and let sit longer if you want a stronger flavor. if not infusing, proceed with the recipe. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1½ quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the cus- tard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. If you have infused the cream mixture, re-warm it over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. in a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof cooking spoon or rubber spatula until the custard thickens slightly (it should be thick enough to coat the utensil and hold a line drawn through it with a finger; see p. 83 for details), 4 to 8 minutes. An instant-read ther- mometer should read 175° to 180°f at this point. Don’t let the sauce overheat or boil, or it will curdle. immediately strain the custard into the cold cream in the ice bath. if using an infusion ingredient, press firmly in the strainer with the spoon or spatula to extract as much flavor as possible. if you want to add melted chocolate and cocoa (see below), do so now. Cool the custard to below 70°f by stirring it over the ice bath. To add a flavor other than chocolate (see the option 2 choices below), stir it into the cooled custard. OPTION 2: Add Choose one or two of these ingredients and add after straining and cooling the cooked custard. (The exceptions are cocoa and chocolate, which should be added to the warm custard, or they will seize.) frozen) peaches, peeled, pitted, cooked to soften, and puréed Mascarpone: 1 cup mascarpone en raspberries, puréed, strained, and mixed with ��₃ cup sugar e Vanilla: 2 tsp. pure vanilla extract Olive oil: ¼ cup fruity extra-virgin olive oil Chocolate: 4 oz. bitter sweet chocolate (at least 60% cacao), chopped and melted, plus ¼ cup Lemon: ¼ cup strained fresh lemon juice Orange: ¾ cup strained fresh orange juice Double Down Some flavors can be both infused and added. To double the flavor of citrus ice cream, for example, start by infusing the cream mixture with zest and add fresh juice to the custard. And for a stronger hit of vanilla, add extract to custard already infused with vanilla bean. fiNeCookiNG.Com 49 Liqueur/liquor: 3 to 4 Tbs. Grand marnier, Cognac, Baileys, frangelico, kahlúa, amaretto, Armagnac, whiskey, rum, etc. frozen frozen strawberries, trimmed, puréed, strained, and mixed with ½ cup sugar Passionfruit: ¼ cup passionfruit concentrate (see Where to Buy it, p. 89)